Instant Pot Black Bean Soup with Tomatillo, Roasted Corn, and Jalapeno


July 22, 2020

I added Black Bean Soup to my updated book, The Indian Slow Cooker, to showcase how you can ramp up the taste and add nutrition in unexpected ways. I added cumin seeds and turmeric to a classic Mexican soup and an extra layer of flavor by roasting the jalapeno pepper and corn. Cumin is used quite a bit in Mexican cuisine, but turmeric is not. You'll find the slow cooker recipe on page 48 of my book. And now, I've made the same soup successfully in my Instant Pot. My goal was to translate the 3 cups of dried beans I used in that original recipe to the pressure cooker and found you can successfully do it in the 6-quart size. You will end up with a lot of soup (about 15 cups), but I like having extra for leftovers and the freezer. If you would prefer not to have so much you can either reduce the recipe to 2 cups of dried beans and scale back the other ingredients, or you can make 1 cup in your 3-quart pressure cooker or larger (see recipe below). The ratio of beans to water in this recipe is 1 to 3. So, 2 cups of beans would need 6 cups of water and so on. The cook times will remain the same, but where you'll see a slight difference is in the warm-up time, which will come down as you reduce the amount of product in your pressure cooker. 

RECIPE

Instant Pot Black Bean Soup with Tomatillo, Roasted Corn, and Jalapeno
Pressure Cooker Size: 6Q or larger
Warm-Up: 30 minutes. Cook: 20 minutes. Cool Down: 10 minutes natural release, then manual release
TOTAL: 60 minutes plus manual release time
Yield: 14 1/2 cups

3 cups dried black beans, picked over, washed, and soaked in boiling water at least ½ hour
1 medium yellow or red onion, minced
4 cloves garlic, minced
2 carrots, diced
2 tomatillos, husks removed and diced or 2 celery stalks, diced
2 jalapeno peppers, roasted and chopped
2 teaspoons cumin seeds roasted and ground
2 teaspoons ground black pepper
1 teaspoon turmeric powder
2 tablespoons salt
1 tablespoon Mexican hot sauce (any brand), optional
9 cups water
3 ears of corn, roasted and kernels removed
juice of 1 lime
1/2 cup fresh cilantro, chopped

Add drained beans, onion, garlic, carrots, tomatillo, jalapeno, cumin, black pepper, turmeric, salt, hot sauce, and water to your pressure cooker. Mix well.

Secure the lid on the pot. Select PRESSURE COOK and adjust to MORE. Cook for 20 minutes. Cool down naturally for 10 minutes and then release steam manually.

Remove 2 cups of product. With an immersion blender, process the remaining product until smooth. Alternatively, you can use a blender.

Put the 2 cups of the product back. Add corn, lime, and cilantro. Stir. Serve piping hot garnished with sliced avocado, crushed tortilla chips, a pinch of grated cheese, and/or a dollop of sour cream.

 

Pressure Cooker Size: 3Q or larger
Warm-Up: 12 minutes. Cook: 20 minutes. Cool Down: 10 minutes natural release, then manual release
TOTAL: 42 minutes plus manual release time
Makes: 5 cups

1 cup dried black beans, picked over, washed, and soaked in boiling water at least ½ hour
2 tablespoons yellow or red onion, minced
2 cloves garlic, minced
2 tablespoons carrots, diced
1 tomatillo, husk removed and diced or 2 tablespoons celery, diced
1 jalapeno pepper, roasted and chopped
1 teaspoon cumin seeds roasted and ground
½ teaspoon ground black pepper
¼ teaspoon turmeric powder
2 teaspoons salt
½ teaspoon Mexican hot sauce (any brand), optional
3 cups water
1 ear of corn, roasted and kernels removed
juice of ½ lime
¼ cup fresh cilantro, chopped

Add drained beans, onion, garlic, carrots, tomatillo, jalapeno, cumin, black pepper, turmeric, salt, hot sauce, and water to your pressure cooker. Mix well.

Secure the lid on the pot. Select PRESSURE COOK and adjust to MORE. Cook for 20 minutes. Cool down naturally for 10 minutes and then release steam manually.

Remove ½ cup of product. With an immersion blender, process the remaining product until smooth. Alternatively, you can use a blender.

Put the ½ cup product you removed back. Add corn, lime, and cilantro. Stir. Serve piping hot garnished with sliced avocado, crushed tortilla chips, a pinch of grated cheese, and/or a dollop of sour cream.

 

 



Anupy Singla
Anupy Singla

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